Roasted Poblano and Black Bean Tamales

• 4 ounces, weight Dried Corn Husks
• 4 cups Masa Flour
• 2 teaspoons Salt
• 1 Tablespoon Baking Powder
• 4 cups Liquid (I Used 1 Cup Green Salsa, 2 Cups Vegetable Broth, And 1 Cup Water, But You Can Do All Broth If You Want)
• 1 cup Vegetable Shortening Or Lard
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 2 Poblano Chiles, Roasted, Peeled, And Diced

1. Soak the corn husks in hot water for 1/2 hour.
2. Drain.
3. Mix the dry ingredients (masa, salt, baking powder) in a bowl.
4. Add the liquid and stir to combine.
5. Whip the fat (shortening or lard) in your stand mixer until fluffy.
6. Add the masa mixture and mix until combined.
7. Stir in the black beans and poblano chiles until fully combined.
8. Wrap filling in corn husks (see related blog post for photos).
9. Steam the tamales in a large stock pot with a steaming rack in it for 1 1/2 hours.
10. Filling should appear solid and pull away cleanly from the corn husks when done.

corn husks, flour, salt, baking powder, liquid, vegetable shortening, black beans, chiles

Taken from tastykitchen.com/recipes/main-courses/roasted-poblano-and-black-bean-tamales/ (may not work)